Recipe Background
Is there any dish more essential to a wonderful winter or a pleasant fall than Hearty Beef Stew? We're not sure, and after a bowl of it, we'd be hard pressed to name another! A rich, succulent broth with deliciously tender beef and golden spheres of potatoes is just what you need to shake off the cold! Let Hearty Beef Stew comfort you this season... and all the seasons to come!
Is there any dish more essential to a wonderful winter or a pleasant fall than Hearty Beef Stew? We're not sure, and after a bowl of it, we'd be hard pressed to name another! A rich, succulent broth with deliciously tender beef and golden spheres of potatoes is just what you need to shake off the cold! Let Hearty Beef Stew comfort you this season... and all the seasons to come!
Ingredients
- 1 (3-pound) chuck roast cut into 2-inch cubes
- kosher salt to taste
- ground black pepper to taste
- 1/4 cup all-purpose flour
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 2 onions cut into 1-inch chunks
- 4 cloves garlic minced
- 2 tablespoons red wine vinegar
- 1 1/2 tablespoons tomato paste
- 1 cup red wine
- 3 cups low-sodium beef broth
- 2 cups water
- 2 bay leaves
- 1 teaspoon dried thyme
- 4 carrots cut into 1-inch chunks
- 1 pound baby gold potatoes cut in half
Directions
- Season the beef cubes with the salt and the pepper.
- In a shallow bowl, add the flour.
- Dredge the beef cubes in the flour, making sure to coat on all sides.
- In a large Dutch oven over medium-high heat, add the oil and the butter and cook until the butter melts.
- Add the beef cubes to the oil mixture and cook, flipping the beef cubes occasionally, until they are golden-brown on all sides, about 5 minutes.
- Transfer the seared beef cubes to a plate, leaving the drippings in the pot.
- Reduce the stovetop heat to medium.
- Add the onions and the garlic to the beef drippings in the Dutch oven and cook, while stirring, until softened, about 5 minutes.
- Add the vinegar to the onion mixture and using a wooden spoon, scrape the bottom of the pot to release the browned bits.
- Add the tomato paste to the onion mixture and cook, while stirring, until incorporated, about 1 minute.
- Add the red wine, the beef broth, the water, the bay leaves, the thyme, and the seared beef cubes and stir to combine.
- Bring the soup mixture to a boil.
- Reduce the heat to a simmer and cover the Dutch oven.
- Simmer the soup until the beef cubes are tender, about 1 hour 30 minutes-2 hours.
- Add the carrots and the potatoes to the soup mixture and stir to combine.
- Cover the Dutch oven and simmer until the potatoes are tender, about 30 minutes-1 hour.
- Serve.
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